Korean Journal of Community Nutrition

Original Articles

[English]
Application and the Effect of Nutrition Education Program Based on the Social Cognitive Theory Among Middle School Girls: Jihea Kim, Taejung Woo, Kyoung Ae Lee, Seung Min Lee, Kyung Hea Lee; Korean J Community Nutr 2016;21(6):497-508. Published online December 31, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.6.497

OBJECTIVES
The purpose of this study was to evaluate the effect of nutrition education using materials based on social cognitive theory. Education topics focused on improving health-related and dietary self-awareness and behavior capability in adolescents.
METHODS
Participants were recruited from a middle school for girls; 67 students (educated group, n=34 and control group, n=33) participated. The education group received 12 lessons in club activity class. Self-administered surveys were conducted for each group before and after the nutrition education program. The questionnaires consisted of variables such as self-efficacy, outcome expectation, outcome expectancy, knowledge, and dietary practices based on the social cognitive theory. Education satisfaction was evaluated using a five-point Likert scale for two sections: a) teaching and learning and b) education results. The data were analyzed using a t-test and Chi Square-test (significance level: p < 0.05).
RESULTS
In the education group, post-education, there were significant differences in self-efficacy (p < 0.05), knowledge (p < 0.01), and dietary practices (p < 0.05), whereas outcome expectation and expectancy did not show any significant differences. None of the variables showed any significant differences in the control group. Educational satisfaction scores were 4.38 Â± 0.12 (teaching and learning) and 4.14 Â± 0.15 (education results).
CONCLUSIONS
This study showed that improving adolescent's awareness and behavior capability has a positive effect on their dietary practices. Moreover, this study suggested that a theory-based determinant should be considered to improve dietary behavior among adolescents.

Citations

Citations to this article as recorded by

Awareness and Practice of Sugar Reduction in School Foodservice and the Practice of Nutrition Education in Daegu
Suhyang Jang, Kilye Kim, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2021; 26(3): 167. CrossRef
Effect of Dietary Education Experience (Home, School, and Mass Media) on Food Consumer Information literacy
Ji Eun Kim, Kyoung Sook Choi
Korean Journal of Community Nutrition.2019; 24(5): 363. CrossRef
Factors affecting preference of vegetable in elementary school students: based on social cognitive theory
Su Hyeon Cha, Ho Kyung Ryu
Journal of Nutrition and Health.2019; 52(3): 285. CrossRef

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[English]
Gender Differences in Adolescents' Dietary Perceptions and Practices: Taejung Woo, Hye Jin Lee, Kyoung Ae Lee, Seung Min Lee, Kyung Hea Lee; Korean J Community Nutr 2016;21(2):165-177. Published online April 30, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.2.165

Abstract PDF PubReader

OBJECTIVES
This study attempted to compare adolescents' dietary behaviors and perceptions by gender in order to recommend useful strategies for nutrition interventions.
METHODS
Subjects were 2,363 middle school (MS) and high school (HS) students. They completed a self-administered questionnaire on their interest in diet and health, dietary perceptions, nutrition knowledge, dietary practices, and dietary environment at home. Data were analyzed using t-test, Ï‡2-test, and simple regression analysis by gender and by school groups.
RESULTS
Overall, girls obtained higher scores than boys did for "interest" (MS: p<0.001; HS: p<0.01), "dietary perceptions" (MS: p<0.001; HS: p<0.01), and "knowledge" (MS: p<0.01; HS: p<0.001). Regarding "dietary practices," no gender differences were observed among MS students, however, among HS students, boys obtained higher scores-reflecting good practices-than girls did (p<0.01). In all subjects, dietary environment at home was strongly associated with dietary practice than other variables (MS boys: Î²=0.435, p<0.001; MS girls: Î²=0.492, p<0.001, HS boys: Î²=0.271, p<0.001; HS girls: Î²=0.429, p<0.001).
CONCLUSIONS
We observed gender differences in some of the variables such as knowledge and perception among adolescent students. Educational programs and core strategies that consider these gender differences need to be developed. Specifically, for girls, educational programs should focus on facilitating dietary recommendation adherence, whereas for boys, the program could focus on improving dietary knowledge and perceptions.

Citations

Citations to this article as recorded by

Development of evaluation items for adolescents’ dietary habits and nutritional practices reflecting eating behaviors and food environment
Jimin Lim, Hye Ji Seo, Jieun Oh
Journal of Nutrition and Health.2024; 57(1): 136. CrossRef
Restaurant Meal Delivery and Take-Out Consumption Behavior according to Adolescents’ Food-Related Lifestyles
Yulee Shin, Minsook Kyung, Seonyeong Baek, Sunny Ham
Journal of the East Asian Society of Dietary Life.2021; 31(3): 172. CrossRef
Association between Stress and Nutritional status of High School Students in Chungbuk using Nutrition Quotient for Korean Adolescents
In Young Kim, Mi-Kyeong Choi
Korean Journal of Community Nutrition.2020; 25(5): 361. CrossRef
Development of NQ-A, Nutrition Quotient for Korean Adolescents, to assess dietary quality and food behavior
Hye-Young Kim, Jung-Sug Lee, Ji-Yun Hwang, Sehyug Kwon, Hae Rang Chung, Tong-Kyung Kwak, Myung-Hee Kang, Young-Sun Choi
Journal of Nutrition and Health.2017; 50(2): 142. CrossRef
Nutrition Knowledge, Dietary Attitudes, and Dietary Behaviors by Gender of High School Students in Incheon
Zolzaya Erdenebileg, So Hyun Park, Su Ji Park, Kyung Ja Chang
Journal of The Korean Society of Food Culture.2016; 31(6): 652. CrossRef
Adulterated Food Management Characteristics according to Dietary Lifestyles among Adolescents
Yunhwa Kim
Korean Journal of Community Nutrition.2016; 21(6): 509. CrossRef
Application and the Effect of Nutrition Education Program Based on the Social Cognitive Theory Among Middle School Girls
Jihea Kim, Taejung Woo, Kyoung Ae Lee, Seung Min Lee, Kyung-Hea Lee
Korean Journal of Community Nutrition.2016; 21(6): 497. CrossRef

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[English]
A comparison of Dietary Habits and Influencing Factors for Vegetable Preferences of Adolescents in Gyeongnam Province: Suhyang Kwak, Taejung Woo, Kyoung Ae Lee, Kyung Hea Lee; Korean J Community Nutr 2015;20(4):259-272. Published online August 31, 2015; DOI: https://doi.org/10.5720/kjcn.2015.20.4.259

Abstract PDF PubReader

OBJECTIVES
A higher consumption of vegetables is emphasized as the core component of most dietary guidelines. Thus, this research investigated the dietary habits and influencing factors of vegetable preferences of adolescents.
METHODS
This study was conducted by using a self-administered questionnaire. 400 students from two high schools in Gyeongnam (193 boys, 207 girls) participated in the survey. The questionnaire consisted of the following variables: dietary habit, dietary action guide and factors based on Social Cognitive Theory (SCT).
RESULTS
The dietary habits of subjects showed significant differences depending on whether they prefer vegetables or not. The subjects in the group who liked vegetables had better dietary habits than the other group. Also, the study determined that the most important reason for liking or disliking vegetables is due to the taste. In the practice of dietary guidelines, the group of subjects who liked vegetables followed dietary guidelines more closely than the other group (p < 0.001). When the factors based on SCT were analyzed, personal factors showed significant differences between the groups: outcome expectation (p < 0.001), self-efficacy (p < 0.001) and affective attitude (p < 0.001). Personal factors and rated vegetable preferences showed a significant correlation in multiple regression analysis (F=42.015, p < 0.001).
CONCLUSIONS
These results showed that vegetable preference is associated with a key point of desirable dietary habits among subjects. In order to increase vegetable preference or consumption, it is important to focus on strengthening not only self-efficacy of students, but also affective attitude of vegetable.

Citations

Citations to this article as recorded by

Development of evaluation items for adolescents’ dietary habits and nutritional practices reflecting eating behaviors and food environment
Jimin Lim, Hye Ji Seo, Jieun Oh
Journal of Nutrition and Health.2024; 57(1): 136. CrossRef
Analysis of socio-demographic and dietary factors associated with fruit and vegetable consumption among Korean adolescents: use of data from the 7th and 8th Korea National Health and Nutrition Examination Survey (2016–2019)
Bokyeong Yun, Seunghee Kye
Journal of Nutrition and Health.2024; 57(3): 292. CrossRef
Factors affecting sugar intake in adults based on the social cognitive theory
Kilye Kim, Yeon-Kyung Lee
Journal of Nutrition and Health.2024; 57(1): 120. CrossRef
Factors influencing the consumption of convenience foods among Korean adolescents: analysis of data from the 15th (2019) Korea Youth Risk Behavior Web-based Survey
Seul Ki Park, Ji Hyun Lee
Journal of Nutrition and Health.2020; 53(3): 255. CrossRef
The Influence of Social Media Affinity on Eating Attitudes and Body Dissatisfaction in Philippine Adolescents
Shannen Tadena, So Ra Kang, Shin-Jeong Kim
Child Health Nursing Research.2020; 26(1): 121. CrossRef
Home Meal Replacement Use and Eating Habits of Adults in One-Person Households
Mi-Kyeong Choi, Eun-Sun Park, Mi-Hyun Kim
Korean Journal of Community Nutrition.2019; 24(6): 476. CrossRef
Relationships among Skeletal Muscle Mass, Health Related Factors, Nutrient Intake, and Physical Activities in Male Adolescents: Based on the 5th (2009-2011) Korean National Health and Nutrition Examination Survey (KNHANES)
In-Kyung Jung, Jung-Hyun Kim
The Korean Journal of Community Living Science.2018; 29(2): 185. CrossRef
Study on Perception and Preference of Vegetable Intake of Alienated Children in Gyeongbuk Area according to Gender and Grade
Won-Hui Choe, Eun-Soon Lyu, Kyung-A Lee
Korean Journal of Food and Cookery Science.2018; 34(4): 394. CrossRef
Analysis of health habit and hair mineral nutrition status of media addicted adolescent
Hee-Sook Lim, Soon-Kyung Kim
Journal of Nutrition and Health.2018; 51(4): 295. CrossRef
Development of NQ-A, Nutrition Quotient for Korean Adolescents, to assess dietary quality and food behavior
Hye-Young Kim, Jung-Sug Lee, Ji-Yun Hwang, Sehyug Kwon, Hae Rang Chung, Tong-Kyung Kwak, Myung-Hee Kang, Young-Sun Choi
Journal of Nutrition and Health.2017; 50(2): 142. CrossRef
Factors affecting vegetable preference in adolescents: stages of change and social cognitive theory
Taejung Woo, Kyung-Hea Lee
Nutrition Research and Practice.2017; 11(4): 340. CrossRef
Status of Dietary Life Related Knowledge, Self-Efficacy, Food Preference and Dietary Behavior of Preschoolers in Kyunggi Area
A Reum Lee, Ye Lee Yu, Hye Jin Kim, Kyung A Kim, Kyung Won Kim
Korean Journal of Community Nutrition.2016; 21(3): 274. CrossRef
Gender Differences in Adolescents' Dietary Perceptions and Practices
Taejung Woo, Hye-Jin Lee, Kyoung Ae Lee, Seung Min Lee, Kyung-Hea Lee
Korean Journal of Community Nutrition.2016; 21(2): 165. CrossRef

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[English]
Effects of Fusion-Food Cooking Activity on Elementary School Students' Knowledge, Preferences and Perceptions of Korean Traditional Foods: Jeong Hae Bae, Kyoung Ae Lee; Korean J Community Nutr 2012;17(4):376-389. Published online August 31, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.4.376

Abstract PDF PubReader

The purpose of this study was to develop a fusion-food cooking program and apply that to sixth grade elementary school students, and to investigate its' effects on their knowledge, preferences, and perceptions of Korean traditional foods. The program focused on ten components. Students learned the general features of Korean traditional foods and Western foods in the 1st lesson. They learnt about kinds, nutrition value, and histories of kimchi, Tteok (rice cake), and Jeon (pan fried food), and cooked two fusion-foods of kimchi, Tteok, and Jeon each. As a result of learning about those food items, the students advanced their knowledge (p < 0.001) of kimchi, Tteok, and Jeon. Their preferences for Tteok (p < 0.05) and Jeon (p < 0.01) were increased, but those for kimchi remained unchanged. The interest (p < 0.05) and preferences (p < 0.01) for the general Korean traditional foods were increased. In conclusion, our results suggested that the fusion-food cooking program had the ability to improve elementary school students' perceptions of Korean traditional foods by increasing their knowledge, preferences, and interest in them. Furthermore it was considered that the program could help students understand the value of Korean traditional foods and in turn may encourage them to consume such food items more frequently. Since the fusion-food cooking activity program can be a good learning program as shown by the results of this study, more fusion-foods cooking activity programs, which are not discussed in this study, should be evaluated and developed in the future.

Citations

Citations to this article as recorded by

Traditional Food Consumption and Cultural Food Knowledge in Korean and Japanese Elementary School Students
Jiyu Choi, Sooyoun Kwon, Sang-Jin Chung
The Korean Journal of Food And Nutrition.2016; 29(2): 218. CrossRef

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[English]
Development of an Educational Web Site and e-Learning System for Elementary School Students to Reduce Sugar, Natrium and Fat Intakes: Hyung Woo Kim, Kyoung Ae Lee, Eun Jin Cho, Jong Chan Chae, Yoo Kyeong Kim, Sungsug Lee, Kyung Hea Lee; Korean J Community Nutr 2010;15(1):36-49. Published online February 28, 2010

Abstract PDF: This study was carried out to reduce children's sugar, natrium and fat intakes and establish their healthy lifestyle. To achieve these goals, we developed an educational web site and an e-learning system. The targets of this web site are children, parents and educators. This site has various information about sugar, natrium and fat, and has special menus for each target: such as the 'Let's study' for children, 'Guides for child's eating' for parents, and 'Educational softwares, Lesson plans/materials, and Textbooks/Teaching guides' for educators. We developed three nutrient characters and applied them to the web site. We provided information in the form of texts, images, flash and sounds. This site has special boards in 'Nutrition cafe' menu to interchange information or their successful stories between the connecters. We developed an e-learning system with two courses. One is for junior elementary students and the other is for senior students. Children can study each nutrient step by step in a course according to their academic ability and concern. Also, they can evaluate their academic achievement in this system, which was uploaded into 'Let's study' in children menu in the web site. Conclusively this web site and e-learning system could contribute to reducing children's sugar, natrium and fat intakes by helping children study them systematically and effectively by on-line system. We expect this e-learning system would be a new nutrition education system to make nutrition education more active.

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[English]
Development of Contents and Textbooks for the Education to Reduce Elementary Students' Fat Intake: Yoo Kyeong Kim, Ju Young Kim, Myeong Hwa Cha, Kyoung Ae Lee, Sungsug Lee, Kyung Hea Lee; Korean J Community Nutr 2009;14(2):158-167. Published online April 30, 2009

Abstract PDF: This study was conducted to reduce children's fat intake and to establish healthy dietary lifestyles. To achieve these goals, we searched, collected, and analyzed the materials related to the fat education, based on which the research personnel-professors and graduate students in nutrition and child education and elementary school teachers- discussed to figure out major topics, objectives, and detailed contents and activities appropriate for fat intake reduction. We also organized an advisory committee composed of 15 professionals in related fields to discuss the adequacy and validity of the specific contents. Finally, we systematically organized the contents and developed children's textbooks and teacher's guidebooks. Considering the different cognitive development stages of junior and senior elementary students we developed two different textbooks for each of them which are easy to read and understand, fun to play with lots of activities, and designed to practice into daily life. The contents cover three major topics-the concept of lipid, lipid in food, lipid in life and are composed of 6 units in total. To help teachers understand and and to instruct, teacher's guidebooks contain an overview of the education, specific information and practical guidelines for each class. We developed these education materials with the aim of lowering children's fat consumption and eventually promoting their health welfare; hopefully we expect these materials would be useful for children's nutritional education in the field.

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[English]
Proposal Writing for Nutrition Education: Kyoung Ae Lee; Korean J Community Nutr 2008;13(5):775-783. Published online October 31, 2008

Abstract PDF: No abstract available.

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